Sarah Mclachlan's Asparagus Frittata

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 5 stalks fresh asparagus
• 8 large eggs, beaten
• 1/4 cup milk
• 1/8 teaspoon ground nutmeg
• salt & freshly ground black pepper
• 1 medium onion, sliced
• 2 teaspoons canola oil
• 6 fresh button mushrooms, sliced
• 1 cup fresh spinach, chopped
• 2 roma tomatoes, chopped (plum)
• 1/4 lb mozzarella cheese, shredded
• 1 bunch basil, thinly sliced

Recipe

• 1 preheat oven to 350 f (180 c).
• 2 remove the tough ends of the asparagus and discard; blanch or steam asparagus for 5 minutes, or until bright green and tender; rinse under cold water and drain thoroughly.
• 3 beat eggs and milk together; season with nutmeg, salt and pepper; set aside.
• 4 in a ovenproof skillet, preferably cast iron, saute onion in oil until translucent, then add mushrooms and saute until golden brown.
• 5 add spinach and cook until completely wilted.
• 6 add chopped tomatoes.
• 7 pour egg mixture into skillet; stir briefly.
• 8 sprinkle mozzarella on top, decorate with asparagus and basil and bake 10 to 15 minutes, or until cheese is melted and bubbly.
• 9 serves 4 generously.